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Ingredientes
- 450 gm spaghetti
- 1Â 1/2 Tbsp. extra virgin olive oil
- Â Â Freshly grated Parmesan to serve
- 1 x thick slice of white bread
- 4 Tbsp. lowfat milk
- 340 gm lean chopped beef
- 3 Tbsp. minced parsley
- 3 x cloves of garlic crushed
- 1 x salt and pepper
- 1 x egg beaten
- 3 Tbsp. dive oil
- 1Â 1/2 x 400g tins minced tomatoes
- 2 Tbsp. tomato puree
- 1/2 lt tsp sugar
- 1 x glass of red wine or possibly water
- 1 tsp dry oregano
Direcciones
- First make the sauce.
- Remove crust from the bread and tear into small pcs.
- Soak in the lowfat milk for 10 min then add in the chopped beef half the parsley and half the garlic salt and pepper.
- Mix well kneading with your hands to break up the bread.
- Add in just sufficient eggto bind.
- Roll heaped teaspoonfuls of the mix into small balls.
- Heat the oil over a medium heat in a frying pan large sufficient to take the meatballs in a single layer.
- Fry the meatballs briskly till browned all over.
- Add in all the remaining ingredients including the rest of the parsley and garlic.
- Stir gently to mix without breaking up the meatballs.
- Heat till simmering then reduce heat to low and cover.
- Simmer for 30 min.
- Adjust seasoning adding a hint more sugar if the sauce seems on the sharp side. Reheat when needed adding a splash of water if the sauce is too thick.
- Bring a large pan of salted water to the boil and add in the spaghetti.
- Boil till al dente then drain.
- Return to the pan and toss with a tablespoonful of extra virgin olive oil.
- Divide between four large bowls or possibly plates and top with meatballs in their sauce.
- Serves 4 generously
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 752 | |
| Calories from Fat 204 | 27% |
| Total Fat 22.87g | 29% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.8g | |
| Cholesterol 110mg | 37% |
| Sodium 276mg | 12% |
| Potassium 660mg | 19% |
| Total Carbs 91.23g | 24% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.22g | 3% |
| Protein 35.77g | 57% |
